Ajwain seeds (Trachyspermum ammi), also known as carom seeds, are widely used as a spice and medicinal herb due to their strong aroma and digestive properties.
Below are the general specifications for ajwain seeds:
Physical Properties:
Appearance: Small, oval-shaped seeds with ridges
Color: Greenish-brown to dark brown
Odor & Taste: Strong, thyme-like aroma with a pungent, bitter taste
Size: 1-2 mm in length
Purity: Min 99% (export quality)
Admixture: Max 1%
Foreign Matter: Max 1%
Immature, Shrivelled & Weevilled Seeds: Max 2%
Chemical & Nutritional Composition (Per 100g):
Moisture Content: Max 10%
Essential Oil Content (Thymol): 2-5%
Protein: 15-20%
Carbohydrates: 35-50%
Dietary Fiber: 10-15%
Fat Content: 15-25%
Ash Content: Max 7%
Calcium (Ca): 1000-1500 mg
Iron (Fe): 10-20 mg
Thymol Content: 30-60% of the essential oil
Microbiological Standards:
Total Plate Count: Max 50,000 CFU/g
Yeast & Mold: Max 500 CFU/g
Coliforms: <10 CFU/g
E. Coli & Salmonella: Absent
Aflatoxins (B1, B2, G1, G2): Max 10 ppb
Contaminants & Adulterants:
Heavy Metals:
Lead (Pb): <0.2 ppm
Cadmium (Cd): <0.1 ppm
Arsenic (As): <0.1 ppm
Mercury (Hg): <0.05 ppm
Pesticide Residues: As per international standards (FSSAI, EU, FDA)
Artificial Colors & Preservatives: Must be absent
Applications of Ajwain Seeds:
Food Industry: Used in Indian cuisine, spice blends, pickles, and bread
Pharmaceuticals & Ayurveda: Used for digestion, anti-inflammatory, and antimicrobial properties
Essential Oil Extraction: Thymol-rich oil is used in medicines and cosmetics
Animal Feed: Used as a natural digestive aid for livestock